Whenever I’ve had spaghetti for dinner, I always have leftover marinara sauce. I love using it for dipping the following day. My husband is a great baker, so often he’ll make some garlic bread sticks or sour dough pretzels. But this time I was off from work, so I wanted to make our dipping snack!
I decided on Sprouted Kitchen’s Roasted Parmesan Parsnips – yum! The sweet taste of parsnips, umami taste of parmesan, and fresh rosemary! Baked in the oven, the only fat used in this recipe is the parmesan cheese – so enjoy these guilt-free fries!
Roasted Parmesan Parsnips, serves about 4 as a side
8 parsnips, cleaned and peeled
2 large egg whites
1 tablespoon dried oregano
2 tablespoons fresh rosemary, finely chopped
1 1/3 cup fresh grated parmesan cheese
Fresh ground pepper
Preheat the oven to 425 F / 215 C. Line a baking sheet with parchment paper.
Cut the parsnips into wedges or halves depending on the thickness. Since they taper so much, you can use the ends whole then cut the fat top into fourths. Try to get them as evenly sized as possible.
In a large bowl, beat the egg whites until frothy with 2 tsp dried oregano.
Working with about half of the parsnips at a time, toss in the egg white and then gently roll in the parmesan cheese. Place each parsnip on the baking sheet, with space in between. Sprinkle the fresh rosemary and generous amounts of fresh pepper and salt. You may even want to give one more sprinkling of parmesan, you want them pretty well doused.
Bake the wedges about 20-25 minutes until crispy and cooked through. Rotate and test them after 15 minutes baking as the size of parsnips will vary. Serve with tomato sauce and enjoy!
Summer tomato lentils from Sprouted Kitchen is a really great summer brunch or dinner dish. You have oven roasted tomatoes, lentils, goat cheese, and fresh herbs all mixed together and served in a pita bread. I did make a few changes to the recipe. I tried to make the crispy shallots but it just didn’t work for me. So I added the shallots to the tomato dish and roasted them in the oven. I also used 1 clove of garlic and sea salt instead of garlic salt with the tomatoes, but feel free to make your own improvisations!
Mmm! It’s easy, healthy, and delicious!
Summer Tomato Lentils, serves 2
Quinoa Salad with Arugula, Quick Pickled Onions, and Goat Cheese is a favorite lunch of mine and comes from The Sprouted Kitchen cookbook. The salad is not only beautiful, but delicious!
The Sprouted Kitchen originally uses millet instead of quinoa, but I like to use whatever grains and seeds I have on hand when preparing my lunches. The toasted pinenuts, salty goat cheese, tangy pickled onions, and peppery arugula pair perfectly together!
Quinoa Salad with Arugula, Quick Pickled Onions, and Goat Cheese
This recipe is from The Sprouted Kitchen cookbook. Quick pickled onions are a delicious and colorful addition to salads, tacos, and sandwiches! The red onions are combined with vinegar, maple syrup, and cloves to create a sweet and tangy flavor explosion.
Quick Pickled Onions